Imagine biting into a rich red velvet cupcake only to discover a full Oreo cookie hidden at the bottom—surprise! These cookies & cream red velvet cupcakes are a showstopper, combining the irresistible charm of red velvet cake with the beloved flavor of Oreos. The smooth cream cheese frosting, studded with crushed cookies, tastes just like cookies and cream ice cream. These cupcakes are perfect for birthdays, holidays, bake sales, or just when you’re craving something fun and indulgent. Bonus: kids (and adults!) absolutely adore them.
Ingredients for Cookies & Cream Red Velvet Cupcakes
FOR THE CUPCAKES:
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1 box red velvet cake mix
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3 eggs
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1/2 cup (120 milliliters) oil
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1 cup (240 milliliters) sour cream
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1/2 cup (120 milliliters) milk
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2 teaspoons vanilla extract
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24 Oreo cookies
FOR THE OREO CREAM CHEESE FROSTING:
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10 Oreo cookies, cream filling removed
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1/2 cup (113 grams) butter, softened
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8 oz (226 grams) cream cheese, at room temperature
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2 teaspoons vanilla extract
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4 cups (480 grams) powdered sugar
How to Make Cookies & Cream Red Velvet Cupcakes
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a cupcake pan with paper liners.
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Sift the red velvet cake mix into a small bowl and set aside.
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In a large mixing bowl, whisk together the eggs, oil, sour cream, milk, and vanilla extract until the mixture is smooth.
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Gradually stir the sifted cake mix into the wet ingredients, mixing thoroughly until combined.
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Place one whole Oreo cookie at the bottom of each cupcake liner.
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Spoon the batter over the cookies, filling each liner about 3/4 full.
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Bake for 15–20 minutes or until a knife inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely.
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While the cupcakes are baking, place the Oreo cookie halves (without the cream) in a plastic bag and crush them using a rolling pin.
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In a medium bowl, beat together the softened butter and cream cheese until creamy. Add vanilla extract.
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Gradually add powdered sugar, one cup at a time, beating until the frosting is smooth and fluffy.
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Sift the crushed Oreo cookies into the frosting mixture. Reserve any larger chunks caught in the sifter to use as topping.
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Pipe the frosting onto the cooled cupcakes using a piping bag or a spatula.
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Sprinkle the reserved Oreo cookie pieces on top of the frosted cupcakes for a crunchy finish.
Final Thoughts
These cookies & cream red velvet cupcakes are more than just a treat—they’re an experience! From the hidden Oreo surprise at the bottom to the luscious cream cheese frosting on top, every bite is filled with flavor and fun. Whether you’re impressing guests or spoiling yourself with a weekend bake, this recipe is guaranteed to bring smiles all around. Just don’t be surprised if they vanish from the table in minutes!
